Balsamic Duck Breasts and Asparagus Puree Recipe - Food.com duck breast, red chicory, olive oil, pepper, potato, asparagus, balsamic vinegar, salt This makes a lovely dish for guests and looks like a lot more work than it actually is. I cook mine longer as I prefer mine cooked through. Serving Size: 1 (526) g Servings Per Recipe: 4 AMT. PER SE...
The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.
Local recipe collections can also be browsed here.